The consumption of
fats is essential for our bodies since they give us the energy to carry
out our daily activities. Within fats, the most healthy are the
monosaturated fats, namely, those that are predominant in virgin olive
oil.

98 % of virgin olive oil is made
up of triglycerides (composed
of glycerol and fatty acids). The
extra
virgin olive oil
contains
unsaturated
fatty
acids
(Hamitic,
stearic
and
mysteric),
monounsaturated
(oleic
and
palmitic)
and
polyunsaturated
(linoleic
and
linolenic).
Of these
fatty
acids,
the most
abundant in
the
extra
virgin olive oil
is
oleic acid.
This element possesses hugely beneficial properties
for the human body, especially in the cardiovascular field and for the
liver. As can be
seen in the table below, oleic acid is present in an average of 75 % of
the total content of virgin olive oil; a higher figure than in the rest
of the oils.

In addition to the
triglycerides, virgin olive oil has other components that, although it
possesses them in smaller quantities, they are no less important.
Among
them
are
the
polyphenols
that act as
antioxidants
on
the
body,
sterols,
and
tocopherols,
and most importantly
vitaminE.

Extra virgin olive
oil in addition to containing vitamin E, contains other vitamins. Among
them are vitamin A which contributes to the maintenance of the skeletal
and soft tissue, good eyesight, skin and the prevention of infections.
Virgin olive oil also contains vitamin D that regulates the absorption
of calcium for the bones and vitamin K that helps with the coagulation
of the blood and generates red blood cells.

All of these
components give extra virgin olive oil characteristics that make it
unique. The so-called "yellow gold" was an element much appreciated by
the ancient inhabitants of the Mediterranean who, through observations
and experiments, discovered the biological properties of this substance.
In the last few years numerous studies have shown the beneficial effects
of virgin olive oil on the human body helping in the prevention of
numerous diseases and ailments.

It has been shown
the the consumption of extra virgin olive oil diminishes the acidity in
the stomach. Also, it
inhibits
gastric secretion,
which
helps
prevent
stomach
ulcers.

Further more,
extra virgin olive oil improves the intestinal absorption of various
nutrients
and minerals such as
iron
and
zinc.
These elements form salts with the fatty acids, improving the blood
flow. For that, it contributes to the control of diseases such as
anaemia.

Extra virgin olive
oil also acts in a beneficial manner when it comes to expelling
gallstones. Oleic acid operates on the
hormone
colecistoquina that
induces
contractions
in the
gallbladder and
alters the composition
of
bile
by decreasing
its ability to
generate
calculations.

Recent
studies have demonstrated that olive oil helps to regulate the secretion
from the pancreas.

Benefits for the cardiovascular

system

A large number of
investigations have demonstrated that extra virgin olive oil, as a major
component of a Mediterranean diet, helps to prevent cardiovascualr
diseases.
Since
1955,
doctors from
Grande
Covián
(University
of
Zaragoza),
Keys
and
Anderson
proposed
the
"lipid
hypothesis"
and
found
it to be
true.
This hypothesis
states that
increased
blood cholesterol
is linked
with the
consumption of
saturated fatty
acids,
while
unsaturated ones
do not have
this
effect.
Therefore, the consumption of products such as olive oil or bluefish,
rich in unsaturated fatty acids, do not increase colesterol.

Drawing on
a study made in 2006 by Scientists from the University of Málaga in
collaboration with other universities and financed by the Misnistry of
Health, consisting of the consumption of olive oil during three months,
found the following:
it decreased
blood
pressure
of patients,
decreased
total
cholesterol
and
increased
the protective effect of
"good" cholesterol.

It has
also
been shown
that consumption
of
extra
virgin olive oil
improves blood circulation
through
stimulation of
the production
of
antiplatelet
and
vasodilatory
eicosanoids (messengers in the central nervous system).
It also
helps
prevent heart disease,
decreasing
the
oxidation capacity of
LDL "bad"
cholesterol.

Benefits for o

xidative
processes

Due to its high antioxidant
component through vitamin E and polyphenols, its richness in
monounsaturated fats and its micronutrients, consumption of extra virgin
olive oil prevents cellular oxidation thereby helping to avoid diseases
and even premature aging.
This was
confirmed
at the
Conference on
Olive
Oil
and
Health
held
in
Córdoba
and
Jaén
in 2008.

Benefits for obesity and diabetes patients

Obesity is a disease
that increasingly more people suffer from due to the physically inactive
lifestyles that are practiced today. Thanks to studies conducted
by numerous institutions , amongst them
the service
of
Endocrinology
and
Nutrition
of
Carlos
Haya
Hospital
in
Malaga
city,
it has been shown that virgin olive oil is also capable of regulating
the metabolism and maintaining body weight.

The consumption of
extra virgin olive oil decreases the levels of obesity. This is due,
above all, to its high content of oleic acid. Virgin olive oil decreases
theinflammatory response,
the origin of
this
disease,
and
improves
postprandial
hyperlipidemia,
ie.
excess
fat
in the blood
after
eating
food.

To
end
this
list
of
the many
benefits of
extra
virgin olive oil,
it can
be said
that
their
intake
is also beneficial for
diabetes
patients.
Consumption
of
olive
oil
reduces
blood glucose,
ie,
the measure
of
blood glucose
concentration,
thereby reducing
insulin
resistance
of patients
and
reducing the
daily
dose
needed.

Extra virgin olive oil is an essential element in the
Mediterranean diet

After
this brief
analysis
of the
benefits of
olive oil for
our
health,
it is evident that
the consumption
of
this
rich
product
is essential
in our
diet
and
and integral to our health.
The practice
of the Mediterranean diet most definitely
helps
our
quality
of
life.